Industry Overview
Tomatoes are among the most widely cultivated crops in India, with major production centers in Andhra Pradesh, Telangana, Karnataka, Madhya Pradesh, and Maharashtra. Across much of India, tomatoes are produced and processed mainly during the Kharif season from August to October and the rabi season from December to April. In suitable areas, off-season cultivation from May to July is also practiced, including under protected cultivation, although lower production volumes can result in higher prices.
India is the world’s second-largest tomato producer, yet less than 1% of its production is processed. This contributes to substantial post-harvest losses and lower farmer returns during periods of market glut. At the same time, Indian tomato-based product manufacturers import significant quantities of tomato pulp and paste at relatively high prices, including an import duty of 30%. Domestic paste and pulp processing units may also face difficulties operating at optimum capacity because of inadequate availability of suitable fresh tomatoes in the required volumes and at appropriate prices.
Many tomato varieties cultivated in India are also considered less suitable for processing because of their quality parameters for paste and pulp production. These constraints reduce value across the tomato production and processing chain and affect opportunities for local and regional economic development.
Cost Estimation
| Particulars | Value |
|---|---|
| Plant Capacity | 6250 Kgs/day |
| Land & Building (4000 Sq.Mtr) | Rs.2.81 Cr |
| Plant & Machinery | Rs. 2.03 Cr |
| Working Capital for 1 Month | Rs. 78.67 Lac |
| Total Capital Investment | Rs. 5.81 Cr |
| Rate of Return | 46% |
| Break Even Point | 49% |
Content Index
- INTRODUCTION
- USES AND APPLICATIONS
- TOMATO PUREE CAN BE USED VARIOUS WAYS SUCH AS
- (I) TO MAKE TOMATO JUICE
- (II) TOMATO KETCHUP MAKING
- (III) TOMATO SOUP
- (IV) TOMATO CHUTNEY
- (V) TOMATO COCKTAIL
- RAW MATERIALS
- HARVESTING SEASONS OF TOMATO IN INDIA
- HARVESTING SEASON OF CROP IN LEADING STATES
- ARRIVAL PATTERN IN MARKET
- (A) CONCENTRATED POCKETS
- (B) CATCHMENT AREAS OF MARKET
- COMMERCIAL TOMATO VARIETIES POPULAR WITH FARMERS IN KARNATAKA AND MAHARASHTRA
- SEASONAL IMPLICATION IN TOMATO PROCESSING
- B.I.S. SPECIFICATION
- FOLLOWING ARE THE INDIAN STANDARDS AVAILABLE ON TOMATO PRODUCTS.
- FOR MORE INFORMATION CONTACT AT:
- GLOBAL OVERVIEW OF TOMATO AND ITS AVAILABILITY
- MOROCCO: TOMATO EXPORTS INCREASED THANKS TO GOVERNMENT SUPPORT
- TURKEY IS CONSIDERING OPENING ITS BORDERS
- EU: DECREASING ACREAGE, HIGHER YIELD
- THE NETHERLANDS: UNSTABLE MARKET
- BELGIUM: LOW PRICES
- FRANCE
- GERMANY WELCOMES TRANSITION TO SPANISH SEASON
- UK: LARGEST TOMATO GROWER EXPANDS
- ADVANTAGE OF SUN DRIED TOMATOES
- MARKET OVERVIEW OF TOMATO PUREE
- HEALTH BENEFITS OF SUN DRIED TOMATOES
- SUN DRIED TOMATOES PROVIDE THESE NUTRITIONAL BENEFITS:
- TYPES OF TOMATO PLANT
- TOP 10 KETCHUP BRANDS IN INDIA
- FIGURE: AVERAGE YIELDS OF TOP 10 PRODUCERS
- FIGURE: INDIAN TOMATOES - GROWTH IN COVERAGE, PRODUCTION AND YIELD
- GLOBAL TOMATO PROCESSING MARKET
- DETAILED EXPORT DATA OF TOMATO PROCESSING
- MANUFACTURERS/EXPORTERS OF TOMATO PROCESSING
- COMPOSITION OF TOMATO
- VITAMINS
- METHOD OF TOMATO JUICE EXTRACTION
- MANUFACTURING PROCESS
- THE VARIOUS STAGES ARE AS FOLLOWS
- EFFECT OF STORAGE ON THE COLOUR AND SENSORY ATTRIBUTES OF TOMATO PUREE
- MATERIALS AND METHODS
- PROCUREMENT OF MATERIAL
- HOT WATER BLANCHING
- STEAM BLANCHING
- MICROWAVE BLANCHING
- MANUFACTURING PROCESS IN DETAILED
- TOMATO PRODUCTS
- TOMATO JUICE
- WASHING THE TRIMMING
- CRUSHING
- PULPING
- HOT PULPING
- EXTRACTION OF JUICE
- CONTINUOUS SPIRAL PRESS
- COLD PULPING
- TOMATO PUREE
- PREPARATION
- PULP CONCENTRATION
- OPEN COOKERS
- VACUUM PAN
- PULP CONSISTENCY
- METHOD- 1
- METHOD - II
- THE END POINT
- PACKING
- TOMATO PASTE
- QUALITY CONTROL
- PROCESS FLOW DIAGRAM FOR TOMATO PUREE
- PREPARATION OF TOMATO DRYING METHOD
- A. TO DRY OUTDOORS
- B. TO DRY IN A DEHYDRATOR OR CONVECTION OVEN
- DETAILS OF TOMATO DRYING (SUN DRYING)
- PROCESS OF MAKING CHOPPED SUN DRIED TOMATOE
- MANUFACTURING PROCESS OF SUN DRIED TOMATOES
- PROCESS FLOW DIAGRAM OF SUN DRIED TOMATOES
- SUN DRIED PROCESS FLOW CHART
- PROCESS FLOW DIAGRAM FOR TOMATO PROCESSING
- MANUFACTURING PROCESS OF TOMATO KETCHUP
- DEVELOPING QUALITY TOMATOES & PREPARATION
- PULPING
- ADDING INGREDIENTS AND COOKING
- FINISHING
- REMOVING AIR
- FILLING
- COOLING
- LABELING AND PACKING
- PROCESS FLOW DIAGRAM FOR TOMATO KETCHUP
- TECHNICAL ASPECTS FOR TOMATO PROCESSING
- TOMATO JUICE
- TOMATO PUREE
- TOMATO KETCHUP
- FPO SPECIFICATION
- OPERATION IN TOMATO PROCESSING UNIT
- TOMATO PROCESSING FOR JUICE
- TOMATO PROCESSING FOR KETCHUP
- TOMATO PROCESSING FOR PULP
- TOMATO PROCESSING FOR PUREE
- TOMATO PROCESSING FOR SAUCE
- LICENSE & REGISTRATION REQUIRE FOR TOMATO PROCESSING UNIT
- LEADING TOMATO PRODUCING COUNTRIES
- TOMATO GROWING STATES IN INDIA
- COUNTRIES FROM PUREE IS IMPORTED IN INDIA
- TYPE OF TOMATO USED FOR TOMATO PUREE IN INDIA
- VARIETY OF TOMATOES
- SUPPLIERS OF PLANT AND MACHINERY (IMPROTED)
- SUPPLIERS OF PLANT AND MACHINERY
- SUPPLIERS OF ROTARY WASHER
- SUPPLIERS OF EVAPORATORS
- SUPPLIERS OF AUTOMATIC POUCH FILLING MACHINES
- SUPPLIERS OF WEIGHING MACHINE
- SUPPLIERS OF LABORATORY TESTING EQUIPMENTS
- SUPPLIERS OF MATERIAL HANDLING EQUIPMENTS
- SUPPLIERS OF BOILERS
- COMPLETE PLANT & MACHINERY SUPPLIERS FOR TOMATO PROCESSING UNIT
- SUPPLIERS OF RAW MATERIALS
- SUPPLIERS OF TOMATOES
Appendix
- 01. PLANT ECONOMICS
- 02. LAND & BUILDING
- 03. PLANT AND MACHINERY
- 04. OTHER FIXED ASSESTS
- 05. FIXED CAPITAL
- 06. RAW MATERIAL
- 07. SALARY AND WAGES
- 08. UTILITIES AND OVERHEADS
- 09. TOTAL WORKING CAPITAL
- 10. TOTAL CAPITAL INVESTMENT
- 11. COST OF PRODUCTION
- 12. TURN OVER/ANNUM
- 13. BREAK EVEN POINT
- 14. RESOURCES FOR FINANCE
- 15. INSTALMENT PAYABLE IN 5 YEARS
- 16. DEPRECIATION CHART FOR 5 YEARS
- 17. PROFIT ANALYSIS FOR 5 YEARS
- 18. PROJECTED BALANCE SHEET FOR (5 YEARS)
Frequently Asked Questions
A tomato processing plant converts fresh tomatoes into products such as juice, pulp, puree, paste, ketchup, sauce, and sun-dried tomatoes. The processing operation generally includes raw material procurement, washing, sorting, trimming, crushing or pulping, concentration or cooking, quality control, filling, cooling, labeling, and packing. The exact process depends on the finished product and its required quality characteristics. Efficient processing can also help reduce post-harvest losses and provide opportunities to add value to tomatoes during periods when fresh-market supply exceeds demand.
Tomatoes can be processed into a wide range of value-added products, including tomato juice, puree, paste, ketchup, sauce, soup, chutney, cocktails, and sun-dried tomatoes. Tomato puree is particularly versatile and can serve as an ingredient for juice, ketchup, soup, chutney, and other food preparations. Product selection depends on available raw material, processing technology, market demand, packaging requirements, and quality specifications. A diversified product portfolio can enable a processing unit to serve multiple food-industry and consumer markets.
Tomatoes suitable for processing generally need quality characteristics appropriate for the intended product, particularly puree and paste production. Important considerations include solids content, colour, maturity, flavour, texture, acidity, and freedom from defects. The report notes that some varieties commonly cultivated in India are less suitable for processing because of their processing-quality parameters. Selection should therefore consider both agronomic performance and processing requirements. Consistent sourcing of appropriate varieties can improve product quality, processing efficiency, and raw-material utilization.
The main stages in tomato puree manufacturing include raw material procurement, washing, trimming, crushing, pulping, concentration, consistency control, packing, and quality control. Depending on the process, hot pulping or cold pulping may be used, while concentration can involve open cookers or a vacuum pan. Blanching methods such as hot-water, steam, or microwave blanching may also be considered. Process control is important for maintaining the desired colour, consistency, flavour, safety, and storage stability of the finished puree.
Tomato processing is important in India because it can reduce post-harvest losses and convert surplus fresh tomatoes into products with longer storage and wider market applications. The report highlights that India produces large quantities of tomatoes while processing a relatively small proportion of total production. Processing can therefore create additional value for farmers, processors, food manufacturers, and related supply chains. It can also support more consistent availability of tomato-based ingredients such as pulp, puree, and paste beyond the immediate fresh-tomato harvesting period.
Equipment requirements depend on the products manufactured and the selected process technology. A tomato processing unit may require equipment for washing, sorting, crushing, pulping, juice extraction, concentration, cooking, filling, weighing, material handling, and laboratory testing. The report specifically covers suppliers for rotary washers, evaporators, automatic pouch filling machines, weighing machines, laboratory testing equipment, material handling equipment, boilers, and complete plant and machinery. Equipment selection should consider processing capacity, product specifications, hygiene requirements, automation, utilities, maintenance, and future production requirements.
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